INSTRUCTIONS For Sweet Potato Topping 1. Place potatoes into a large pot and cover with water. 2. Cover the pot with a lid and bring to a boil on high heat. Cook for 10-13 minutes or until they are fork tender. 3. Drain the potatoes and add back to your pot. 4. Add oil, milk, and salt to the pot and mash until tender and fluffy. If your potatoes seem too dry for your taste, add a little more milk, oil, or some veggie broth. Set aside. For Turkey & Veggie Filling 1. While potatoes are cooking, preheat the oven to 425° and heat oil in a cast iron skillet or large pot over medium heat. Once hot, add onions, carrots, and celery and sauté
for about 2 minutes or until onions start to turn translucent. 2. Add tomato paste and sauté for about 2 more minutes.
3. Crumble the ground turkey into the cast iron skillet and cook, breaking it up into pieces with your spoon. Cook until the turkey is cooked through, about 5-7 minutes. 4. Add garlic powder, salt, Worcestershire sauce, fresh thyme, and soy sauce to the skillet. Sauté for 2 minutes, stirring often. 5. Add broth and frozen vegetables to the skillet. Stir to combine. 6. In a small bowl or large measuring cup, thoroughly mix cornstarch and milk together. Make sure there are no clumps at the bottom. Add the cornstarch mixture to the skillet and bring it to a simmer. Simmer for 5 minutes or until sauce is thicker and the vegetables are warmed through. 7. Either use the skillet as your baking dish or transfer the filling into a 9”x 13” greased baking dish. Spread the filling evenly in the baking dish and top with the mashed sweet potatoes. Spread the potatoes in an even layer, mashing them down gently with a fork to cover the filling. 8. Bake 15 – 20 minutes until the potatoes are lightly browned on top. For a crisper potato topping, broil for 1-2 minutes. 9. Garnish with fresh herbs and enjoy warm.
This high-protein and high-fiber dish is perfect for blood sugar and weight management as well as being heart healthy. NutritionNotes
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